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PubMedDate not supplied

Some oxidation products of ethoxyquin including those found in autoxidising systems.

2,4-Dimethyl-6-ethoxyquinoline (2), 1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline nitroxide (3), 2,6-dihydro-2,2,4-trimethyl-6-quinone imine N-oxide (4), 2,6-dihydro-2,2,4-trimethyl-6-quinone imine (5), 1.8' -di(1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline) (6) and 1,2-dihydro-6-hydroxy-2,2,4-trimethylquinoline (7) have been prepared from 1,2-dihydro-6-ethoxy-2,2,4-trimethylquinoline (1) (ethoxyquin) and their spectroscopic properties (UV, IR, mass and NMR) examined.

Carbon Isotopes↗
PubMed2004

The reduction of protein intake observed in old rats depends on the type of protein.

Previous experiments have shown in Lou/c/jall rats growing old a deleterious reduction of protein intake, which occurs earlier in males than in females. We previously showed that this decrease could not be attributed to a loss of regulation of protein intake with age. Present studies were designed to investigate if the age-related decrease of protein intake was dependent on the type of protein used. In a first sectional study, adult, middle and old-aged Lou/c/jall rats were submitted to a self-selection procedure. They were fed successively with casein, whey protein and fish flour as protein. In a second longitudinal study, self-selected males and females were tested each 4 months (at 3, 7, 11, 15, 19, 23 and 27 months of age) with only casein and whey protein as protein. In the two experiments, the type of dietary protein had an influence on the protein intake: when casein is offered, the well-established decrease in protein consumption was seen after 15 months of age in male groups. The introduction of whey protein induced maintenance of protein intake in old male groups at the level of female's protein intake. Moreover, young females showed an obvious preference for casein versus whey protein. This preference disappeared in old ages. These data showed that casein, even if it was an appropriate protein for young animals, could become inadequate for old animals and could result in a protein aversion in old rats. On the contrary, whey protein seemed to be a more appropriate protein than casein for old rats.

Aging↗
PubMed1998

Levels of toxaphene indicator compounds in fish meal, fish oil and fish feed.

Three toxaphene indicator compounds were determined in fish oil and fish meal of different origin and raw material as well as in feed containing fish oil and fish meal. Fish oil and fish meal from South America contained no or only traces of the indicator congeners. The sum of the three compounds varied in fish oils from Europe between 13 micrograms/kg fat (sand eel oil) and 206 micrograms/kg fat (cod oil). Varying concentrations were also determined in European fish meal and in feed. Toxaphene indicator compounds were as well detected in trout and salmon fed with toxaphene residues containing feed. Results indicate that feed can contribute to toxaphene contamination of farmed salmon from Europe.

Animal Feed↗
PubMed1975

The sequential feeding of growing chickens.

1. Male chickens, I week old, were fed alternately for 6 or 12 h periods with diets complementary in their amino acid composition. The isonitrogenous, isoenergetic diets were based on fish meal or sunflower meal as the sole source of protein, or fish meal-sunflower (40:60, w/w); each diet contained 120 g crude protein/kg. Other groups of chickens were given these diets ad lib. 2. Net protein utilization (NPU) values obtained after a I-week experimental period indicated that sequential feeding for bot 6 and 12 h resulted in significantly improved responses compared with chickens given the same diets ad lib. These results suggested that the two protein sources, although provided at separate times, could complement each other. 3. In certain treatments there was a 6 or 12 h fasting period between feeding periods to reduce the effect of nutrients from the previous period. 4. For alternate feeding and fasting periods of 6 h with the combined diet, food intake and gain in body-weight were both significantly reduced compared with the corresponding values for the combined diet fed ad lib. The NPU value was virtually the same for both treatments. For 12 h periods of alternate feeding and fasting the gain in body-weight was only just significantly lower than that for the control group (combined diet fed ad lib.), but the NPU value was highly significantly better than that for the control group. 5. For the treatments which included 6 and 12 h fasting periods between the two single-protein diets, the food intake and gain in body-weight were significantly lower compared with the treatment groups given alternate feeding thd fasting periods of either 6 or 12 h with the combined diet. The NPU values for the two groups given 12 h alternate feeding and fasting periods differed significantly, whereas the NPU values for the two groups given 6 h feeding and fasting periods were the same.

Amino Acids↗
PubMed1999

Procedure for radiolabeling gizzerosine and basis for a radioimmunoassay.

A method for the labeling of gizzerosine (GZ), a biogenic amine found in fish meal, is described. The labeling procedure with (125)I using a water-soluble Bolton-Hunter reagent and a mild water-insoluble oxidant (Iodogen) reagent is rapid and reproducible. The (125)I-GZ hapten was demonstrated to be immunologically active in a radioimmunoassay developed with polyclonal antibodies to GZ absorbed with a histamine-Sepharose column. The curves were linear in the range of 0.0001 and 0.1 microgram/mL. Samples of fish meal previously extracted of histamine with methanol and submitted to acid hydrolysis were contaminated with known amounts of GZ and submitted to the assay. The fish meal samples contaminated with GZ show a dose-response effect similar to the standard curve, and apparently the other component present in the sample did not interfere with the binding of the antibodies to (125)I-GZ. These data indicate the suitability of the radioimmunoassay to determine specifically GZ in fish meal.

Animals↗
PubMed1979

Effect of various protein diets on growth, renal function, and survival of uremic rats.

The effects on growth, renal function, and survival of three isocaloric diets of various protein content (14, 27, and 37 g/100 g in diets I, II, and III, respectively) were compared in uremic rats and in controls. Diet I provided the minimal requirements in all amino acids for gorwing rats. In controls fed ad lib, weight and length gain were better with high protein diets, whereas they were inversely related to the diet protein content in uremic rats. The higher the protein intake, the higher the progressive elevation of BUN and serum creatinine and the mortality rate. Because proteins were supplied by fish flour, their increase was associated with increased mineral content, and the conclusions are restricted to the use of natural proteins: a moderately restricted protein diet securing only the minimal requirements had a beneficial effect on growth and survival of rats with reduced kidney mass. Avoiding any excess in proteins from the early stage of renal disease is suggested.

Animals↗
PubMed1977

The protein-sparing effect of carbohydrate. 1. Nitrogen retention of growing pigs in relation to diet.

1. Measurements were made of the losses of nitrogen in the faeces and urine of sixty pigs of approximately 33 kg, given dietary regimens comprising twenty-nine combinations of fish flour (0-800 g/d) and maize starch (0-1200 g/d). 2. The results were used to develop a generalized equation describing N retention as a joint function of N intake and starch intake. 3. The protein-sparing effect of starch was exerted in all circumstances. It was greatest when protein intake exceeded 220 g/d but some effect persisted with protein-free diets. With a high protein supply, the increase in N retention per unit increase in dietary starch decreased from 36 mg/g with the first increment to 3 mg/g with the highest attainable starch intake. 4. From the generalized equation the relationships between net protein utilization and protein concentration and food intake could be described as continuous functions. The equations may be of use in comparing the protein values of diets measured under non-standardized conditions.

Animals↗
PubMed1981

Modification of technological properties of fish protein concentrates.

Fish protein concentrates are mixtures of cross-linked and aggregated molecules of different muscle proteins. The final conformation of the components of the mixtures is formed as a result of procedures applied to convert the raw materials into a product of desirable and stable sensory properties, containing less than 0.1% of lipids. To achieve this end usually extraction with hot organic solvents, mainly isopropyl alcohol and 1,2-dichloroethene, followed by air drying are employed. These conditions bring about denaturation of many of the proteins followed by aggregation of the molecules due to the interaction of reactive functional groups in extended polypeptide chains. In the final product a large proportion of hydrophobic groups is exposed to the solvent and the proteins exhibit an extremely low water affinity. Such concentrates, although valuable as protein supplements, have only limited suitability as active components of various processed foods, as they have poor technological value. They are insoluble or have a very low water dispersibility and swelling ability, do not form gels after heating, or have any significant fat-emulsifying capacity. Changing the dissociation or number of ionic groups of the molecules prior to extraction, e.g., by acidifying or acylating, can partially reduce the denaturing effect of heat and organic solvents and thus improve the functional properties of the product. An upgrading of the quality of concentrates produced by hot extraction can be achieved by partial enzymatic or chemical deaggregation, hydrolysis followed by the plastein reaction, or formation of suitable derivatives. The best results have been obtained by partial hydrolysis of acylated proteins or precipitation of the aggregated products using sodium hexametaphosphate. The functional properties of such products are comparable to those of vegetable protein isolates used as meat extenders. Various proteins of high technological value can be also obtained by enzymatic hydrolysis of the raw material, followed by separation of the lipids without organic solvent extraction. Such products, however, have a distinct odor and flavor and must be stabilized because of residual lipids.

Animals↗